CN104543833A - Preparation and application of fermented black helianthus tuberosus juice, concentrated juice and powder - Google Patents
Preparation and application of fermented black helianthus tuberosus juice, concentrated juice and powder Download PDFInfo
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Abstract
The invention belongs to the field of deep processing of foods and particularly relates to a method for preparing fermented black helianthus tuberosus juice or concentrated juice from extract liquor obtained by extracting water-soluble ingredients of fermented black helianthus tuberosus as a raw material through water as an extractant; the fermented black helianthus tuberosus juice or the concentrated juice are used for fermented black helianthus tuberosus drinks, wine products, liquid foods such as soy and vinegar and condiments; the rest fermented black helianthus tuberosus residues are dried and superfinely ground into superfine powder rich in amino acids, polysaccharides and dietary fibers, which can serve as seasoning raw materials of food products. Therefore, the varieties of helianthus tuberosus processed products are enriched, the range of the helianthus tuberosus processed products is expanded, the added value of the helianthus tuberosus processed products is improved, and very high developmental and economical values and benefits are achieved.
Description
Technical field
The invention belongs to food field of deep, being specifically related to a kind of fermented black Jerusalem artichoke is raw material, is processed into the preparation method and application of fermented black Jerusalem artichoke juice, inspissated juice and powder.More specifically a kind of invention (patent No.: 201210582406.6) the inventing again of fermented black Jerusalem artichoke food is related to.
Background technology
Jerusalem artichoke, formal name used at school jerusalem artichoke (Helianthus tuberosus), another name: foreign spoon, Jerusalem artichoke are a kind of composite family Helianthus contracting root herbaceos perennials, in traditional Chinese medicine, be used as medicine with block rhizome, leaf, its edible part is underground block root (stem) part, and Jerusalem artichoke stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cook or cook gruel, pickle into dish, shine Jerusalem artichoke processed and do, also produce starch and alcohol raw material for industrial production.
Jerusalem artichoke, nature and flavor are sweet, flat, nontoxic, and in medicine, favourable water dries and middle beneficial stomach and the clearing heat and detoxicating effect of tool.The edible rate of Jerusalem artichoke is 100%, and nutritional labeling is very abundant, containing crude protein 0.1 gram in every 100 grams of stem tubers, and 0.1 gram, fat, 16.6 grams, carbohydrate, fiber 0.6 gram, ash content 2.8 grams, calcium 49 milligrams, 119 milligrams, phosphorus, iron 8.4 milligrams, Cobastab
10.13 milligram, Cobastab
20.06 milligram, niacin 0.6 milligram, vitamin C 6 milligrams, and containing the abundant material such as synanthrin, pentosan, starch, wherein contained synanthrin is fructose polymers matter.
In recent years scholars study discovery: containing a kind of material be similar to very much with human pancreatic Li Neisheng insulin structure in Jerusalem artichoke, have the effect of insulin, can regulate blood sugar, balance blood sugar value, when there is glucose in urine in urinating, edible Jerusalem artichoke can control glucose in urine, has illustrated and has reduced blood sugar effect.Jerusalem artichoke is widely used in diabetes patient by Japanese, and significantly improve the state of an illness.Containing a large amount of fiber in Jerusalem artichoke, enteron aisle can be made to accelerate to wriggle, increase defecation.The most special feature of Jerusalem artichoke to intercept starchiness and fat absorption, has good effect of weight reducing.
The applicant has applied for 2 patents of invention with regard to the exploitation of Jerusalem artichoke product, as Chinese patent 201210582406.6 disclosed " a kind of fermented black Jerusalem artichoke food and preparation method thereof ", disclosed " a kind of black Jerusalem artichoke food and preparation method thereof " its technical scheme of Chinese patent 201210582042.1 is all adopt fermentation manufacturing technique to obtain Novel black Jerusalem artichoke food, this type of technology is all adopt Jerusalem artichoke to make block or sheet-like food as base stock, the raw material that applicable food industry uses will be processed into further, also need further to process process, be more widely used in the food industry to make Jerusalem artichoke, it is very necessary for redeveloping to existing product.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides the preparation method and application of a kind of fermented black Jerusalem artichoke juice, inspissated juice and fermented black Jerusalem artichoke powder.
The inventive method is inventing again of patent of invention 201210582406.6 1 kinds of fermented black Jerusalem artichoke food and preparation method thereof, summary of the invention: the present invention obtains with patent of invention 201210582406.6 claim 5 method, take water content as the fermented black Jerusalem artichoke goods of 48-58% be raw material (specific product is provided by Xuzhou Lvzhiye Biological Food Co., Ltd.), take water as extractant, extract the water soluble ingredient in fermented black Jerusalem artichoke, this extract can be made into fermented black Jerusalem artichoke juice or inspissated juice, for fermented black Jerusalem artichoke beverage, wine goods, soy sauce, the food liquids such as vinegar and flavouring, remaining fermented black Jerusalem artichoke slag then drying, Ultramicro-powder is broken into the ultra-fine fermented black Jerusalem artichoke powder being rich in amino acid and dietary fiber, can be used as the proportion material of the functional food such as nutriment.
The present invention is achieved by the following technical solutions:
A kind of fermented black Jerusalem artichoke extract, is characterized in that:
(1) the fermented black Jerusalem artichoke selecting Xuzhou Lvzhiye Biological Food Co., Ltd. to obtain according to patent of invention 201210582406.6 technology, through drying and other treatment, makes moisture be less than 6%W/W, then pulverized 40 mesh sieves, obtain fermented black Jerusalem artichoke meal;
(2) add pure water in the fermented black Jerusalem artichoke meal obtained to step (1), the weight ratio of fermented black Jerusalem artichoke meal and pure water is 1:(4-6), after soaking 2h, be placed in colloid mill grinding process, make fermented black Jerusalem artichoke slurry;
(3) slurry that step (2) is obtained is carried out press filtration, obtain pressing filtering liquid and black Jerusalem artichoke slag respectively; Black Jerusalem artichoke slag is for subsequent use;
(4) pressing filtering liquid that step (3) obtains is carried out centrifugation, centrifugal rotational speed 10000-16000rpm, obtain supernatant and solid phase precipitation thing; Solid phase precipitation thing is for subsequent use;
(5) supernatant that step (4) obtains is carried out essence filter, obtain the clear juice product of fermented black Jerusalem artichoke.
After above-mentioned steps (5), continue following steps, prepare fermented black Jerusalem artichoke inspissated juice:
(6) the clear juice of fermented black Jerusalem artichoke step (5) obtained temperature be 65 DEG C-80 DEG C, under vacuum is 0.035-0.085MPa condition, being concentrated into part by weight is 1/4-1/2, obtains fermented black Jerusalem artichoke inspissated juice product.
After above-mentioned steps (3), continue following steps, prepare fermented black Jerusalem artichoke powder product:
(7) the solid phase precipitation thing that black Jerusalem artichoke slag step (3) obtained and step (4) obtain merges, and under temperature is 55 DEG C of-95 DEG C of conditions, dry 16-30 hour, obtains dry slag;
(8) pulverize after the dry slag of step (7) gained being cooled to room temperature, the black Jerusalem artichoke powder after pulverizing crosses 350-500 mesh sieve, obtains fermented black Jerusalem artichoke powder product.
Here is further optimization to technique scheme and/or selection.
In above-mentioned steps (2), the weight ratio of fermented black Jerusalem artichoke meal and pure water is preferably 1:(4-5).
Packaging type filter press is selected in press filtration described in above-mentioned steps (3);
Described in above-mentioned steps (4), centrifugation is carried out to pressing filtering liquid, preferably use tubular-bowl centrifuge, centrifugal rotational speed 10000-12000rpm; Essence filter described in step (5) uses the filtering with microporous membrane in 0.22 μm, aperture.
In above-mentioned steps (6), preferred concentrated condition is temperature 70 C-75 DEG C, and vacuum is 0.05-0.085MPa.
Concentrated described in above-mentioned steps (6) selects decompression film concentration evaporator, outer circulation decompression evaporator or centrifugal thin-film concentration evaporator.
Drying described in above-mentioned steps (7), preferred drying condition is dry 24-30 hour under temperature 75 DEG C of-95 DEG C of conditions.
Drying described in above-mentioned steps (7) adopts heated-air drying or far-infrared ray drying;
Pulverizing described in above-mentioned steps (8) is ultramicro grinding, preferably uses vibromill micronizer.
Fermented black Jerusalem artichoke of the present invention, be obtained by the method for patent of invention 201210582406.6 claim 5, its preparation method is:
(1) select fresh, without the Jerusalem artichoke that rots, go mouldy, clean with flowing tap water, pull out and drain away the water;
(2) by the Jerusalem artichoke after draining away the water, cruciate flower shape is adopted to be cut into bulk, for subsequent use;
(3) be immersed in per kilogram and contain 4-6%(weight ratio) lactic acid bacteria, 0.85%(weight ratio) sodium chloride and 0.15%(weight ratio) sodium isoascorbate cultivation and fermentation liquid in;
(4) stir 5 minutes, maintain the temperature at 30-43 DEG C, airtight quiescent culture fermentation 36-50 hour;
(5) pull the Jerusalem artichoke through lactic acid bacteria cultivation and fermentation out, put drop bacterium liquid to the greatest extent in bamboo basket;
(6) by the Jerusalem artichoke of most for above-mentioned drop bacterium liquid through cultivation and fermentation, in loading rustless steel container, fermenting cellar is put into;
(7), under adjustment setting fermentation indoor temperature 55-65 DEG C, humidity 62-72%, make Jerusalem artichoke spontaneous fermentation after 18-22 days, obtain fermented black Jerusalem artichoke;
(8) obtained fermented black Jerusalem artichoke, adopts air drier through drying and other treatment, makes moisture control at 48-58%, obtained fermented black Jerusalem artichoke food.But the fermented black Jerusalem artichoke moisture adopting said method to obtain in the present invention controls the fermented black Jerusalem artichoke food at 48-58%, is the product not carrying out packing.
The beneficial effect of preparation method of the present invention:
1, preparation technology of the present invention directly adopts the fermented black Jerusalem artichoke adopting patent 201210582406.6 technology obtained by Xuzhou Lvzhiye Biological Food Co., Ltd. to be base stock, prepare the clear juice of fermented black Jerusalem artichoke respectively, inspissated juice and fermented black Jerusalem artichoke powder product, the clear juice of fermented black Jerusalem artichoke or inspissated juice directly can be deployed into soft drink, wine goods, soy sauce, the food liquid batchings such as vinegar, fermented black Jerusalem artichoke powder is rich in several amino acids, polysaccharide, reduced sugar and dietary fiber, can be used for facilitating toppings, the batching of the functional food such as nutriment, enrich the kind of Jerusalem artichoke converted products, not only expand the scope of Jerusalem artichoke converted products, also improve the added value of Jerusalem artichoke converted products simultaneously, there is good exploiting economy be worth and benefit.
2, preparation technology of the present invention is extract solvent with water, compared with organic solvent, the risk of the residual contamination of organic substance can be avoided, also reduce production cost simultaneously, simplify production technology, for the application of fermented black Jerusalem artichoke in food provides convenient-to-running raw material sources, the steady quality of its inspissated juice, be beneficial to storage and transport, the feed proportioning that fermented black Jerusalem artichoke powder also can be used as nutrition characteristic is processed into noodles, vermicelli, the Speciality Foods such as cake, fermented black Jerusalem artichoke is applied more completely, without trade waste, be beneficial to saving and the environmental protection of resource.
3, preparation method's technique of the present invention is simple, and be easy to operation, suitability for industrialized large-scale production, product development and application have very large application value, and remarkable in economical benefits.
Detailed description of the invention
Following examples are further illustrating of making for the present invention, but not are limitations of the present invention.
Embodiment 1
The preparation method of fermented black Jerusalem artichoke juice, inspissated juice and powder:
(1) Xuzhou Lvzhiye Biological Food Co., Ltd. is selected to be base stock by the fermented black Jerusalem artichoke that patent of invention 201210582406.6 technical scheme is obtained, be placed in baking oven to carry out drying under 100 DEG C of conditions to water content and be less than 6%, then Universalpulverizer is adopted to pulverize, cross 40 mesh sieves, obtain fermented black Jerusalem artichoke meal;
(2) take 100 kilograms, step (1) fermented black Jerusalem artichoke powder, add 400 kilograms of pure water, soak 2h, polish 20 minutes with colloid mill, make fermented black Jerusalem artichoke slurry;
(3) the slurry packaging type squeezer that step (2) obtains is carried out press filtration, obtain 460 kilograms of press filtration juice and 40 kilograms of black Jerusalem artichoke slags respectively; Black Jerusalem artichoke slag is for subsequent use;
(4) the press filtration juice tubular-bowl centrifuge that step (3) obtains is carried out centrifugation, centrifugal rotational speed 10000rpm, obtain centrifuged supernatant 437 kilograms and 23 kilograms of solid sediments; Solid sediment is for subsequent use;
(5) supernatant step (4) the obtained miillpore filter of 0.22 μm carries out essence filter, obtains 435 kilograms of clear juice products of fermented black Jerusalem artichoke.
After above-mentioned steps (5), continue following steps, prepare fermented black Jerusalem artichoke inspissated juice:
(6) fermented black Jerusalem artichoke step (5) obtained clear juice decompression film concentration evaporator is 70 DEG C in temperature, and vacuum is concentrate under 0.085MPa condition, obtains 108.75 kilograms of fermented black Jerusalem artichoke inspissated juice products.
After above-mentioned steps (3), continue following steps, prepare fermented black Jerusalem artichoke powder product:
(7) the solid phase precipitation thing that black Jerusalem artichoke slag step (3) obtained and step (4) obtain is totally 63 kilograms of merging, with hot air drier under temperature is 75 DEG C of conditions, dry 30 hours, obtains dry slag;
(8) by the dry slag that step (7) obtains, after being cooled to room temperature, pulverize with vibromill micronizer, the fermented black Jerusalem artichoke powder after pulverizing crosses 350 mesh sieves, obtains 24.3 kilograms of fermented black Jerusalem artichoke powder products.
Embodiment 2
The preparation method of fermented black Jerusalem artichoke juice, inspissated juice and powder:
(1) Xuzhou Lvzhiye Biological Food Co., Ltd. is selected to be base stock by the fermented black Jerusalem artichoke that patent of invention 201210582406.6 technical scheme is obtained, be placed in baking oven to carry out drying under 100 DEG C of conditions to water content and be less than 6%, then Universalpulverizer is adopted to pulverize, cross 40 mesh sieves, obtain fermented black Jerusalem artichoke meal;
(2) take 100 kilograms, step (1) fermented black Jerusalem artichoke powder, add 500 kilograms of pure water, soak 2h, polish 20 minutes with colloid mill, make fermented black Jerusalem artichoke slurry;
(3) the slip packaging type squeezer that step (2) obtains is carried out press filtration, obtain 558 kilograms of press filtration juice and 42 kilograms of black Jerusalem artichoke slags respectively; Black Jerusalem artichoke slag is for subsequent use;
(4) the press filtration juice tubular-bowl centrifuge that step (3) obtains is carried out centrifugation, centrifugal rotational speed 12000rpm, obtain centrifuged supernatant 530.1 kilograms and 27.9 kilograms of solid sediments; Solid sediment is for subsequent use;
(5) supernatant step (4) the obtained miillpore filter of 0.22 μm carries out essence filter, obtains 529 kilograms of clear juice products of fermented black Jerusalem artichoke.
After above-mentioned steps (5), continue following steps, prepare fermented black Jerusalem artichoke inspissated juice:
(6) fermented black Jerusalem artichoke clear juice outer circulation decompression evaporator step (5) obtained is 75 DEG C in temperature, and vacuum is concentrate under 0.05MPa condition, obtains 264.5 kilograms of fermented black Jerusalem artichoke inspissated juice products.
After above-mentioned steps (3), continue following steps, prepare fermented black Jerusalem artichoke powder product:
(7) the solid phase precipitation thing that black Jerusalem artichoke slag step (3) obtained and step (4) obtain is totally 69.9 kilograms of merging, with hot air drier under temperature is 95 DEG C of conditions dry 24 hours, obtains dry slag;
(8) by the dry slag that step (7) obtains, after being cooled to room temperature, pulverize with vibromill micronizer, the fermented black Jerusalem artichoke powder after pulverizing crosses 500 mesh sieves, obtains 26.56 kilograms of fermented black Jerusalem artichoke powder products.
Embodiment 3: the preparation comprising the soft drink of the clear juice of fermented black Jerusalem artichoke,
Produce with the production method of following raw materials according by general soft drink,
The clear juice 50ml of fermented black Jerusalem artichoke
Potassium sorbate 20mg
Honey 10ml
Pure water 40ml.
Embodiment 4: the preparation of black Jerusalem artichoke wine
After being in harmonious proportion in 1:9 ~ 3:7 ratio with fermented black Jerusalem artichoke inspissated juice, white wine, through clarification, fillingly obtain fermented black Jerusalem artichoke wine.
Embodiment 5: the preparation of black jerusalem artichoke soybean sauce
With fermented black Jerusalem artichoke inspissated juice, make soy sauce in after the mediation of 2:8 ~ 3:7 ratio, obtain black jerusalem artichoke soybean sauce through clarification, filling sterilization.
Embodiment 6: the preparation of black jerusalem artichoke vinegar
After being in harmonious proportion in 2:8 ~ 3:7 ratio with fermented black Jerusalem artichoke inspissated juice, making vinegar, through clarification, sterilization is filling obtains black jerusalem artichoke vinegar.
Embodiment 7: the preparation of chilli garlic sauce
Traditional production of condiments method is adopted to produce,
2 kilograms, beans sauce, sweet fermented flour sauce 1 kilogram, fermented black Jerusalem artichoke inspissated juice 2 kilograms, garlic clove 3 kilograms, pimiento 1 kilogram, ginger 0.1 kilogram, salt 0.1 kilogram, sugar 0.2 kilogram, spice 0.1 kilogram, vegetable oil 0.5 kilogram.
Embodiment 8: the preparation of hoisin sauce
Traditional production of condiments method is adopted to produce
Crab slurry hydrolyzate 10 kilograms, salt 1.3 kilograms, white sugar 1 kilogram, 0.8 kilogram, fermented soya bean, 5 kilograms, fermented black Jerusalem artichoke powder, green onion 1 kilogram, ginger 1 kilogram, garlic 1 kilogram, monosodium glutamate 0.1 kilogram.
Embodiment 9: the preparation of baste
Traditional production of condiments method is adopted to produce,
Fermented black Jerusalem artichoke inspissated juice 20%, vinegar 15%, makes soy sauce 25%, sesame oil 30%, cloves 3%, bruised ginger 5%, white pepper 2%.
Embodiment 10: the preparation of Jerusalem artichoke shortcake
Traditional cake production method is adopted to produce,
Fermented black Jerusalem artichoke powder 30%, shelled peanut 7%, ginkgo 5%, corn flour 30%, glutinous rice flour 10%, white granulated sugar 10%, honey 5%, salt 0.5%, citric acid 2.5%.
Embodiment 11: the preparation of Jerusalem artichoke vermicelli
Traditional vermicelli production method is adopted to produce,
Refined flour 84.5-94.5%, fermented black Jerusalem artichoke powder 5-15%, salt 0.5-1%.
Embodiment 12: the preparation of Jerusalem artichoke vermicelli
Adopt traditional vermicelli production method,
10 kilograms, fermented black Jerusalem artichoke powder, starch from sweet potato 90 kilograms, water is appropriate.
Claims (12)
1. a fermented black Jerusalem artichoke extract, is characterized in that, is obtained by following methods:
(1) the fermented black Jerusalem artichoke selecting Xuzhou Lvzhiye Biological Food Co., Ltd. to obtain according to patent of invention 201210582406.6 technology, through drying and other treatment, makes moisture be less than 6%W/W, then pulverized 40 mesh sieves, obtain fermented black Jerusalem artichoke meal;
(2) add pure water in the fermented black Jerusalem artichoke meal obtained to step (1), the weight ratio of fermented black Jerusalem artichoke meal and pure water is 1:(4-6), after soaking 2h, be placed in colloid mill grinding process, make fermented black Jerusalem artichoke slurry;
(3) slurry that step (2) is obtained is carried out press filtration, obtain pressing filtering liquid and black Jerusalem artichoke slag respectively; Black Jerusalem artichoke slag is for subsequent use;
(4) pressing filtering liquid that step (3) obtains is carried out centrifugation, centrifugal rotational speed 10000-16000rpm, obtain supernatant and solid phase precipitation thing; Solid phase precipitation thing is for subsequent use;
(5) supernatant that step (4) obtains is carried out essence filter, obtain the clear juice product of fermented black Jerusalem artichoke.
2. fermented black Jerusalem artichoke extract as claimed in claim 1, is characterized in that, after above-mentioned steps (5), continue following steps, prepare fermented black Jerusalem artichoke inspissated juice:
(6) the clear juice of fermented black Jerusalem artichoke step (5) obtained temperature be 65 DEG C-80 DEG C, under vacuum is 0.035-0.085MPa condition, being concentrated into part by weight is 1/4-1/2, obtains fermented black Jerusalem artichoke inspissated juice product.
3. fermented black Jerusalem artichoke extract as claimed in claim 1, is characterized in that, after above-mentioned steps (3), continue following steps, prepare fermented black Jerusalem artichoke powder product:
(7) the solid phase precipitation thing that black Jerusalem artichoke slag step (3) obtained and step (4) obtain merges, and under temperature is 55 DEG C of-95 DEG C of conditions, dry 16-30 hour, obtains dry slag;
(8) pulverize after the dry slag of step (7) gained being cooled to room temperature, the black Jerusalem artichoke powder after pulverizing crosses 350-500 mesh sieve, obtains fermented black Jerusalem artichoke powder product.
4. the fermented black Jerusalem artichoke extract as described in claim 1 or 2 or 3, is characterized in that, in described step (2), the weight ratio of fermented black Jerusalem artichoke meal and pure water is preferably 1:(4-5).
5. the fermented black Jerusalem artichoke extract as described in claim 1 or 2 or 3, is characterized in that, packaging type filter press is selected in the press filtration described in described step (3); Centrifugation described in described step (4), preferably uses tubular-bowl centrifuge, and preferred centrifugal rotational speed is 10000-12000rpm; Essence filter employing aperture described in described step (5) is the filtering with microporous membrane of 0.22 μm.
6. fermented black Jerusalem artichoke extract as claimed in claim 2, is characterized in that, in described step (6), preferred concentrated condition is temperature 70 C-75 DEG C, and vacuum is 0.05-0.085MPa; Preferred use decompression film concentration evaporator, outer circulation decompression evaporator or centrifugal thin-film concentration evaporator.
7. fermented black Jerusalem artichoke extract as claimed in claim 3, is characterized in that, the drying described in described step (7), adopts heated-air drying or far-infrared ray drying; Preferred drying condition is dry 24-30 hour under temperature 75 DEG C of-95 DEG C of conditions; Pulverizing described in described step (8) is ultramicro grinding.
8. fermented black Jerusalem artichoke extract as claimed in claim 7, is characterized in that, described ultramicro grinding, preferably uses vibromill micronizer.
9. the preparation method of the fermented black Jerusalem artichoke extract as described in any one of claim 1-8.
10. the application of fermented black Jerusalem artichoke extract according to claim 1 in soft drink and wine goods.
11. application of fermented black Jerusalem artichoke extract according to claim 1 in seasoning.
12. application of fermented black Jerusalem artichoke extract according to claim 1 in food compositions.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177464A (en) * | 2017-07-31 | 2017-09-19 | 于惠鲜 | A kind of brewing method of Jerusalem artichoke wine |
| CN111418824A (en) * | 2020-05-21 | 2020-07-17 | 黑龙江省科学院大庆分院 | Black jerusalem artichoke composite mixing powder with intestine moistening and bowel relaxing functions and preparation method thereof |
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| CN1389468A (en) * | 2002-07-15 | 2003-01-08 | 邹传军 | Direct membrane separating process of producing inulin and oligofructose |
| CN102258209A (en) * | 2010-05-25 | 2011-11-30 | 禹州市森源本草天然产物有限公司 | Production process for Jerusalem artichoke beverage |
| CN103039929A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black Jerusalem artichoke food and preparation method thereof |
| CN103704789A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Production method of black ginkgo powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389468A (en) * | 2002-07-15 | 2003-01-08 | 邹传军 | Direct membrane separating process of producing inulin and oligofructose |
| CN102258209A (en) * | 2010-05-25 | 2011-11-30 | 禹州市森源本草天然产物有限公司 | Production process for Jerusalem artichoke beverage |
| CN103039929A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black Jerusalem artichoke food and preparation method thereof |
| CN103704789A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Production method of black ginkgo powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177464A (en) * | 2017-07-31 | 2017-09-19 | 于惠鲜 | A kind of brewing method of Jerusalem artichoke wine |
| CN111418824A (en) * | 2020-05-21 | 2020-07-17 | 黑龙江省科学院大庆分院 | Black jerusalem artichoke composite mixing powder with intestine moistening and bowel relaxing functions and preparation method thereof |
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Application publication date: 20150429 |